Sauteed Tilapia with Peppercorn Pan Sauce

By bakersecret

dad recipe

Ingredients

• 3/4 Cup CHICKEN BROTH
• 1/4 Cup FRESH LEMON JUICE
• 1 1/2 TSP DRAINED BRINE PACKED GREEN PEPPERCORNS CRUSHED
• 1 TSP BUTTER
• 1 TSP VEGETABLE OIL
• 2-6 OZ. TILAPIA FILLETS
• 1/4 TSP SALT
• 1/4 TSP FRESHLY GROUND PEPPER
• 1/4 Cup ALL-PURPOSE FLOUR
• 2 TSP BUTTER

Details

Servings 2

Preparation

Step 1

COMBINE CHICKEN BROTH, FRESH LEMON JUICE, AND GREEN PEPPERCORNS. MELT 1 TSP BUTTER WITH OIL IN LARGE NONSTICK SKILLET OVER LOW HEAT. WHILE BUTTER MELTS, SPRINKLE FILLETS WITH SALT & PEPPER. PLACE THE FLOUR IN A SHALLOW DISH.
DREDGE FILLETS IN FLOUR; SHAKE OFF EXCESS FLOUR. INCREASE HEAT TO MEDIUM-HIGH; HEAT 2 MINUTES OR UNTIL BUTTER TURNS GOLDEN BROWN. ADD FILLETS TO PAN; SAUTE 3 MINUTES ON EACH SIDE OR UINTIL FISH FLAKES EASILY WHEN
TESTED WITH A FORK. REMOVE FILLETS FROM PAN. ADD BROTH MIXTURE TO PAN, SCRAPING TO LOOSEN BROWNED BITS. BRING TO A BOIL. COOK UNTIL REDUCED TO 1/2 CUP (ABOUT 3 MINUTES). REMOVE FROM HEAT. STIR IN 2 TSP BUTTER WITH WHISK,
SERVE SAUCE OVER FILLETS. GARNISH WITH LEMON WEDGES, IF DESIRED.